When Orsa Teal began to explore the connection between food and inflammation, she didn’t expect that something as simple as a salad could be a game changer.
A self-proclaimed food skeptic, Orsa always thought salads were bland, boring, and reserved for dieters. But after a series of joint pains and recurring fatigue, her doctor suggested that her symptoms might be tied to chronic inflammation.
Determined to take a more natural approach before turning to medication, Orsa started researching anti-inflammatory diets and stumbled upon the power of omega-3s. Found in fatty fish like salmon, walnuts, flaxseeds, and chia, these essential fats can reduce inflammation markers in the body. But the real breakthrough came when she figured out how to turn these ingredients into flavorful, satisfying salads that didn’t feel like a chore to eat.
Her favorites include a mix of arugula and spinach as a base, topped with grilled mackerel, roasted sweet potatoes, avocado, and a flaxseed oil vinaigrette. The textures, colors, and natural fats combine to create a dish that’s not only delicious but also deeply nourishing. “I started looking forward to lunch again,” Orsa laughs. “And more importantly, I noticed a genuine change in how my body felt.”
For Orsa, anti-inflammatory eating isn’t about restrictions—it’s about creativity. She plays with warm grains like quinoa, crunchy elements like toasted seeds, and bold dressings made with turmeric and ginger. “It’s not about making salad the main dish, it’s about making it something I crave,” she says.
Her journey is a reminder that healing food doesn’t have to be complex. With the right balance of healthy fats, fiber, and colorful produce, salads can go from an afterthought to a daily ritual worth savoring.
